In a large bowl, combine the minced garlic, lemon juice, lemon zest, olive oil, salt, black pepper, dried oregano, crushed bay leaves, and white wine vinegar. Cut the boneless lamb leg into 2-inch cubes and add them to the marinade, ensuring each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 12 to 24 hours to enhance tenderness and flavor.

About 30 minutes before grilling, soak your wooden or bamboo skewers in water to prevent burning. After marinating, remove the lamb from the fridge and thread 3-4 pieces onto each skewer, leaving space between the pieces for even cooking.

Preheat your grill or a cast-iron pan over medium-high heat for about 10 minutes. Add a drizzle of olive oil to the pan or brush it on the grill grates to prevent sticking.

Cook the Lamb Souvlaki for approximately 6 minutes total, rotating every 3 minutes for even searing. Aim for an internal temperature of 60°C (140°F) for medium-rare doneness.

Remove the skewers from the heat and let them rest for a few minutes. Arrange the Lamb Souvlaki on a serving platter alongside warm pita bread and a side of tzatziki or lemon yogurt sauce.